Corn and Mozzarella Chef’s Salad

This salad is a great way to use up leftovers. Try adding cooked chicken, steak, or green beans.

Ingredients

1 1/2 pounds new potatoes, halved

1/3 cup olive oil

1/4 cup fresh lemon juice

2 tablespoons chopped fresh dill

kosher salt and black pepper

1 avocado, sliced

8 radishes, halved

4 hard-cooked eggs, halved

1 cup fresh corn kernels

8 ounces bocconcini (fresh mozzarella balls)

1 head radicchio, torn

Nutritional Information

Calories 661

Fat 43g

Sat fat 13g

Cholesterol 256mg

Sodium 538mg

Protein 23g

Carbohydrate 48g

Sugar 3g

Fiber 7g

Iron 3mg

Calcium 367mg

Calories 661

Fat 43g

Sat fat 13g

Cholesterol 256mg

Sodium 538mg

Protein 23g

Carbohydrate 48g

Sugar 3g

Fiber 7g

Iron 3mg

Calcium 367mg

How to Make It

Step 1

Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring to a simmer. Place the potatoes in the steamer basket, cover, and steam until cooked through, 15 to 18 minutes.

Step 2

Whisk together the oil, lemon juice, dill, ¾ teaspoon salt, and ½ teaspoon pepper in a small bowl. Arrange the potatoes, avocado, radishes, eggs, corn, bocconcini, and radicchio on a platter. Drizzle with the dressing.